Chefs in France

Guild tracks 244 chefs and cooks working across France's dining rooms, from Pierre Gagnaire to Mirazur. Each profile below is built from public sources and linked to the venues where they earned their reputation — chef careers you can actually trace. Use it to discover talent, or to map a candidate's pedigree before reaching out through Guild's private relay.

244 chefs in France

Julien Royer
Chef-Owner · Singapore
David Toutain
Chef-Owner
Atsushi Tanaka
Chef-Owner
Sébastien Vauxion
Chef
Simon Horwitz
Chef
César Troisgros
Chef · Ouches
Pascal Barbot
Chef-Owner
Claude Troisgros
Chef
Ludo Lefebvre
Chef
Thierry Marx
Chef
Gérald Passédat
Chef-Owner · Marseille, France
Sébastien Bras
Chef-owner · Laguiole
Yannick Alléno
Frédéric Simonin
Dimitri Droisneau
Chef
Christophe Moret
Christian Le Squer
Chef
Tomy Gousset
Chef
Eric Ripert
Chef-Owner · New York
Le Moigne
Chef
Sven Chartier
David Lanher
Chef de Cuisine
Daniel Boulud
Chef-Owner · New York
Christophe Roure
Chef-Owner
Bertrand Grébaut
Chef-Owner · Paris
Frédéric Anton
Chef · Paris, France
Tatiana Levha
Chef-Owner
Giovanni Passerini
Chef-Owner
Nicolas Rigal
Chef
Philippe Mille
Chef
Éric Frechon
Chef
Éric Pras
Chef
Claude Bosi
Chef-Owner
Glenn Viel
Chef
Alain Passard
Chef-Owner · Paris
Julien Duboué
Chef
Arnaud Donckele
Chef · Saint-Tropez
Loïc Le Bail
Chef
Pierre Gagnaire
Chef-Owner · Paris
Hélène Darroze
Chef · London, UK
Kei Kobayashi
Chef-Owner · Paris
Michel Troisgros
Chef-Owner
Nicolas Brossard
Chef
Guy Savoy
Chef-Owner · Paris
Pierre Chomet
Chef
Eddy Leroux
Executive Chef · New York
Gilles Goujon
Chef-Owner
Matthieu Carlin
Chef

Notable venues in France

Frequently asked

How are these chefs verified?

Each profile is curated from public sources — awards, press, and venue records — and linked to the specific venues where the person worked. Profiles can be claimed and corrected by the professional themselves through Guild.

How do I contact a chef on Guild?

Through the profile's relay form — a one-shot, privacy-aware introduction. No contact details are exposed unless the member chooses to reply.

How is this list ordered?

By professional standing — a blend of the prestige of the venues someone has worked at and the strength of their professional circle — so the most established chefs and cooks in France surface first.

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